发明名称 |
Methods and compositions for making fermented cereal products |
摘要 |
The extent of fermentation of a food product by a microorganism can be controlled by using a selected quantity of a nutrient for which the microorganism is auxotrophic. For example, an improved sourdough bread product was produced using a bread dough made with a starter that included a Lactobacillus fermentum strain that is auxotrophic for methionine and a quantity of whey, a source of methionine, that was selected to stop fermentation when the bread dough reached a desired acidity level.
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申请公布号 |
US6066343(A) |
申请公布日期 |
2000.05.23 |
申请号 |
US19980078428 |
申请日期 |
1998.05.13 |
申请人 |
NUTRIBIOTECH, LLC |
发明人 |
MEGEED, MOHAMED EID A.;SANDS, DAVID C. |
分类号 |
A21D8/04;(IPC1-7):A21D2/24;A21D10/02 |
主分类号 |
A21D8/04 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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